Fiesta Chiles Rellenos: A Celebration of Flavor
Experience the vibrant tastes of Mexico with these Fiesta Chiles Rellenos! This traditional dish features roasted pasilla or poblano peppers stuffed with a decadent cheese filling, encased in a light and fluffy batter. Each chile is then fried to a golden perfection and served with a rich, homemade tomato-jalapeno sauce that will make your taste buds sing. Perfect for gatherings or a cozy family meal, this recipe invites you to savor the warmth and joy of Mexican cuisine. Let's make mealtime a fiesta to remember!
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
corn oil
1/3 cup (for sautéing)
onion
1 medium (chopped)
garlic cloves
4 (chopped)
flour
1/3 cup (for sauce)
fresh ripe roma tomatoes
1 1/2 cups (pureed)
fresh jalapeno pepper
1 (seeded and pureed)
water
5 cups (for sauce)
salt
2 teaspoons
Mexican oregano
1 1/2 teaspoons (crushed)
black pepper
1/4 teaspoon (finely ground)
bay laurel leaf
1 large
ground cinnamon
1 pinch (optional)
ground cloves
1 pinch (optional)
fresh pasilla or poblano chiles
6 (fresh)
water
4 cups (for brining)
salt
4 teaspoons (for brining)
white vinegar
1/3 cup (for brining)
mild cheddar or monterey jack cheese
6 ounces (cut into sticks or shredded)
eggs
6 (separated)
flour
1/2 cup (plus 1 tablespoon for yolk mixture)
salt
3/4 teaspoon (for yolk mixture)
canola oil
2 cups (for frying)
sour cream
to taste (for serving)
fresh cilantro
for garnish (optional)
Instructions
1
Prepare the sauce: In a medium saucepan over medium-low heat, heat 1/3 cup of corn oil. Finely chop 1 medium onion and 4 cloves of garlic using a food processor, then sauté them in the oil until translucent and golden, nearly caramelized. Sprinkle in 1/3 cup of flour, stirring until it becomes lightly browned, resembling the color of brown mustard. Add enough ripe Roma tomatoes to the food processor to yield 1 1/2 cups pureed, along with one seeded and stem-removed jalapeno. Blend until smooth.
2
Scrape the sautéed onion and garlic mixture into the food processor with the tomato and jalapeno puree and blend until well combined. Pour this mixture back into the saucepan, then stir in 5 cups of water, 2 teaspoons of salt, 1 1/2 teaspoons of crushed Mexican oregano, 1/4 teaspoon of finely ground black pepper, and a large bay leaf. Add optional ground cinnamon and cloves if desired. Bring to a boil while whisking, then reduce the heat to medium and allow to simmer for about 45 minutes, whisking occasionally until the sauce reaches your preferred consistency. Keep warm over low heat until serving.
3
Prep the chiles: If using fresh peppers, roast the pasilla or poblano chiles by broiling them on all sides until blistered and blackened. Transfer them to a sealed plastic ziplock bag for a few minutes to steam; this will make peeling the skins much easier. Once cooled, peel off the skins, cut a lengthwise slit down the side, and gently rinse the insides under water to remove the seeds, taking care not to damage the peppers.
4
Brine the chiles in a mixture of 4 cups of water, 4 teaspoons of salt, and 1/3 cup of white vinegar for a few minutes for added flavor. While the peppers are soaking, cut the cheese into 6 long sticks or shred it into 6 equal portions. Remove the chiles from the brine and pat dry with paper towels.
5
Stuff each chile with a portion of cheese. If a chile tears, don’t worry; the egg and flour batter will seal it nicely.
6
Fry the chiles: Add canola oil to an electric skillet or deep fryer, heating to 265°F. Dust each stuffed chile with flour on all sides—add extra flour on any seams for torn chiles.
7
In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, combine egg yolks with one tablespoon flour and 3/4 teaspoon salt. Fold the yolk mixture into the egg whites gently to maintain fluffiness.
8
Coat each chile evenly with the egg mixture, using a rubber spatula if needed, and carefully lower them into the hot oil, frying in small batches (2-3 at a time). Fry until golden brown on all sides, about 5 minutes total, turning as necessary. Drain the fried chiles on paper towels.
9
Serve: Plate the chiles over a generous helping of warm sauce and garnish with your favorite pico de gallo, a dollop of sour cream, and a sprig of fresh cilantro. Don’t forget to snap your fingers and joyfully exclaim, 'OLE!' as you dig in!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fiesta Chiles Rellenos?
Fiesta Chiles Rellenos is a traditional Mexican dish featuring roasted peppers stuffed with cheese, coated in a fluffy egg batter, and fried until golden.
What type of peppers should I use for this recipe?
You should use fresh pasilla or poblano chiles for the best results.
How many servings does this recipe provide?
This recipe is designed to make 6 individual stuffed chiles.
What is the best way to peel the chiles?
Roast the peppers until blistered, then place them in a sealed plastic bag to steam for a few minutes, which makes the skins easy to peel.
What kind of cheese is best for the filling?
Mild cheddar or Monterey Jack cheese are recommended for their excellent melting qualities.
Why should I brine the chiles?
Brining the peppers in a mixture of water, salt, and vinegar for a few minutes adds extra depth of flavor.
What ingredients are in the homemade sauce?
The sauce includes corn oil, onion, garlic, flour, pureed Roma tomatoes, jalapeño, Mexican oregano, bay leaf, and water.
How long does the sauce need to simmer?
The sauce should simmer for about 45 minutes to reach the preferred consistency.
Is the sauce for Chiles Rellenos spicy?
It contains one seeded jalapeño, providing a mild heat that can be adjusted to your preference.
How do I prepare the egg batter?
Beat egg whites with salt until stiff peaks form, then gently fold in a mixture of egg yolks, flour, and salt.
What temperature should the frying oil be?
The oil should be heated to 265 degrees Fahrenheit in an electric skillet or deep fryer.
How long do I fry the stuffed chiles?
Fry them for about 5 minutes total, turning as necessary until they are golden brown on all sides.
What should I do if a chile pepper tears?
If a chile tears, use extra flour on the seams; the egg batter will help seal the pepper during frying.
What is the purpose of dusting the chiles with flour?
Dusting the stuffed chiles with flour helps the egg batter adhere to the surface of the pepper.
Are there optional spices I can add to the sauce?
Yes, you can add a pinch of ground cinnamon and cloves for additional aromatic complexity.
What oil is recommended for frying the chiles?
Canola oil is used for frying the chiles to achieve a crisp, golden finish.
How do I remove the seeds from the peppers?
Cut a lengthwise slit down the side after peeling and gently rinse the insides under water to wash away the seeds.
What is the role of Mexican oregano in the sauce?
Mexican oregano provides a traditional earthy and citrusy flavor profile common in Mexican cuisine.
How should I serve the Chiles Rellenos?
Serve them plated over a generous helping of warm sauce and garnished with sour cream and cilantro.
Can I use shredded cheese instead of sticks?
Yes, you can use either 6 long sticks of cheese or 6 equal portions of shredded cheese.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish as it uses cheese as the primary filling.
How many eggs are needed for the batter?
The recipe requires 6 large eggs, with the whites and yolks separated.
What tool is used to prep the sauce aromatics?
A food processor is recommended to finely chop the onion and garlic and to puree the tomatoes.
How much water is needed for the sauce base?
The recipe calls for 5 cups of water to be added to the tomato and aromatic mixture.
What should the onion and garlic look like after sauteing?
They should be translucent, golden, and nearly caramelized.
Why is flour added to the sauteed onions?
Flour acts as a thickener for the sauce and should be cooked until it resembles the color of brown mustard.
How do I keep the batter fluffy?
Gently fold the yolk mixture into the stiff egg whites using a rubber spatula to avoid deflating the air.
What are the suggested garnishes?
Recommended garnishes include pico de gallo, sour cream, and fresh cilantro.
What should I do with the sauce while frying?
Keep the sauce warm over low heat so it is ready to serve once the chiles are fried.
What is the final step before eating?
Plate the dish, garnish, and joyfully exclaim 'OLE!' as you dig in!